Taco Bell-Style Burrito Supreme

Ingredients

• 50 oz lean ground beef (96/4)
• 1 taco seasoning packet
• 1 can canned green chiles
• 0.5 cup red enchilada sauce
• 4.5 cups fat-free mozzarella cheese
• 2.5 cups fat-free refried beans
• 4 cups shredded lettuce (The creator recommends leaving this out when meal prepping for freezing.)
• 1 cup diced tomatoes
• 1.25 cups nacho cheese sauce
• 1 cup light sour cream
• 10 large flour tortillas (Not listed in the source, but required to assemble 10 burritos; inferred ingredient.)

Steps

1. 1

   Heat a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it into small crumbles, until browned throughout and no pink remains, about 7–10 minutes. Drain excess fat if necessary.

2. 2

   Add the taco seasoning, canned green chiles, and red enchilada sauce to the cooked beef. Stir thoroughly and simmer for 2–3 minutes, until the mixture is hot and evenly coated.

3. 3

   Warm the refried beans in a saucepan or microwave-safe bowl until spreadable. Warm the nacho cheese sauce separately until pourable.

4. 4

   Lay one flour tortilla flat. Spread approximately one-tenth of the refried beans down the center, leaving room around the edges.

5. 5

   Add approximately one-tenth of the seasoned beef mixture, mozzarella, nacho cheese sauce, sour cream, lettuce, and diced tomatoes to the tortilla. Repeat with the remaining tortillas and fillings.

6. 6

   Fold the sides of each tortilla inward over the filling, then roll it tightly from the bottom into a burrito. Serve immediately, or omit the lettuce if preparing the burritos for freezing.

7. 7

   For freezing, wrap each burrito in aluminum foil or place it in an airtight freezer bag. Freeze for up to 3 months.

8. 8

   To reheat a frozen burrito, remove the foil and loosely wrap the burrito in a wet paper towel. Place it on a microwave-safe plate and microwave for 5–6 minutes, or until heated through.

9. 9

   For a crisp exterior, toast the reheated burrito in a pan or air-fry it for a few minutes until lightly browned and crisp.

Notes

The source does not list tortillas, although they are necessary to make burritos; ten large flour tortillas were added as a clearly labeled inference. The stated macros are 450 calories, 55 g protein, 30 g carbohydrates, and 12 g fat per burrito, but they may depend on specific brands and appear inconsistent with the listed total ingredient amounts. For best freezer quality, leave out the shredded lettuce and add it after reheating if desired.

Nutrition per serving

• main
• Mexican-inspired
• meal prep
• high-protein
• freezer-friendly
• make-ahead
• burritos